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Creamy Spinach-Heavy Green Ramen
A bright, spinach-forward ramen blended into a creamy green sauce with Parmesan and lemon.
Fields in every spoon—Green cream curls around the broth—Sunlight sipped in swirls
Ingredients
- 4 cups fresh spinach, blanched and squeezed dry
- 1/4 cup cream cheese (room temperature for easy blending)
- 2 tablespoons grated Parmesan cheese (plus extra for serving)
- 2 cups vegetable broth (preferably low-sodium)
- 1 tablespoon lemon juice (plus more to taste)
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1/4 cup toasted pine nuts (plus more for garnish)
- 1 teaspoon lemon zest
- Kosher salt and black pepper, to taste
- 2 tablespoons crumbled feta cheese (optional)
- 1/2 cup fresh pea shoots (optional)
Preparation
- In a blender, combine blanched spinach, cream cheese, Parmesan, vegetable broth, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and vibrant green.
- Pour spinach sauce into a pot and warm gently over low heat. Stir in lemon zest and adjust seasoning as needed.
- Cook ramen noodles according to package instructions; drain well.
- Toss cooked noodles with the warm spinach sauce, coating thoroughly.
- Divide creamy green ramen among bowls. Garnish with toasted pine nuts, crispy fried shallots, lemon zest, crumbled feta, pea shoots, and a drizzle of chili oil as desired.